Sakhons Noodles Recipes

Steps:

• Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
• Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
• Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Steps:

• Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).
• Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.
• Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.
• Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.
• Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.
• Sprinkle with peanuts, garnish with mint leaves.